In a large sauce pan, put sliced veggies, chicken broth, salt, and pepper. Fill pan with water until water level is about 1 inch above veggies. Bring to a boil, and boil until potatos are soft and break apart. Make sure that carrots are tender. Water will appear thicker. Reserve 1 cup of Half and Half. Pour remaining Half and Half or milk into pan. Mix 1/4 cup flour with 1 cup of reserved half and half or milk. When soup in pan boils. Stir soup while pouring flour milk mixture into pan. Heat and stir until soup thickens. Serve warm with crackers or bread.
Variations: You can lower fat content by using 2% or less milk instead of half and half. soup will not be as creamy, but is still a great soup. You can also omitt Chicken broth, just using water. I make it both ways for variety. Experiment with the recipe to get just the taste you like. We have also sprinkled cheddar cheese on the top and let it melt. :-)
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 12|
|Calories from Fat: 107 (41%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32mg||10 %|
|Sodium 249.9mg||9 %|
|Potassium 601.2mg||16 %|
|Total Carbohydrate 33.2g||10 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 30.6g|
|Protein 7.5g||11 %|
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Calories per serving: 263
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